Dessert

Candied Pumpkin – Calabaza en Tacha

Candied Pumpkin – Calabaza en Tacha

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Calabaza en Tacha, or Candied Pumpkin, is a traditional Mexican recipe of calabaza (a type of winter squash) cooked in brown sugar cane syrup. It is said that this recipe dates back to pre-Hispanic times in Mexico, when the native Tarascans living in the northwestern state of Michoacán sweetened pumpkins with honey. Now, in Mexico, Calabaza en Tacha is prepared especially for the Day of the Dead – a holiday that honors the life of those who have died.

As the calabaza cooks in the sugar cane, it becomes sweet and tender, while taking on the color and taste of the syrup glaze.

Total Time

70m

Prep Time:15m

Yields:8 Servings

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Ingredients

1

<p><span> </span><em>calabaza</em><span> (4-5 lbs.) or other 4-5 lb. winter squash, like butternut squash or sugar pumpkin</span></p>

2 cones
(8 oz. each)

GOYA® Brown Sugar Cane – Piloncillo

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1

<p><span>orange, zested and juiced (about 2 tbsp. zest and ¼ cup juice)</span></p>

4

GOYA® Whole Cinnamon

Directions

Kitchen View

Step 1

<p>Cut calabaza in half. Scoop out seeds and stringy flesh. Discard stringy flesh, and reserve seeds for another use, if desired. Cut calabaza into 3” pieces; set aside.</p>

Step 2

<p>Add 8 cups water to medium heavy pot over medium-high heat. Add brown sugar cane cones. Bring water to boil, stirring occasionally, until sugar dissolves. Stir in orange juice, orange zest and cinnamon sticks. Add reserved calabaza pieces to sugar mixture; return sugar mixture to boil. Reduce heat to medium low. Simmer, without stirring, until calabaza is completely tender and syrup seeps into flesh, about 30 minutes.</p>

Step 3

<p>Using large slotted spoon, transfer cooked <em>calabaza</em> to serving tray. Cover with foil; set aside. Using slotted spoon, remove and discard cinnamon sticks and any loose <em>calabaza</em> skins from liquid.</p>

Step 4

<p>Return liquid to boil over medium-high heat. Boil, stirring occasionally, until liquid reduces to thick syrup that coats the back of spoon (about 3 cups), 25-30 minutes.</p>

Step 5

<p>Drizzle reserved <em>calabaza</em> with syrup; Serve <em>calabaza</em> warm, or at room temperature. Alternately, ladle reserved <em>calabaza</em> into small serving bowl, drizzle with syrup and serve with milk or ice cream.</p>

Products in this Recipe

Brown Sugar Cane – Piloncillo

Find in-store

Brown Sugar Cane – Piloncillo
Whole Cinnamon
Whole Cinnamon

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Recipe Tags

Dessert

Mexico

Vegan

All-Occasion

Over 60 minutes

Mexican

Winter

Candy

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